Sunny Honey

Honey and sunflower seeds. True teddy bears’ picnic bread.

MAKES: 1 large or two small loaves

INGREDIENTS:

• 420g half organic white/half wholemeal flour (3 cups)
• 125g starter (½ cup)
• 270g water (1 & 1/8 cup)
• 9g salt (1½ tsp)
• 120g mixed seeds* (1 cup) (The specific type of mixed seeds can vary depending on your preference or availability.)
• 40g honey (2 Tbsp)

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS

1. Weigh the flour and salt into a bowl and stir. Add measured seeds and honey. Add warm water to the flour mix.
2. Take the starter out of the fridge and weigh the required amount. Check its activity and readiness.
3. Measure the starter and add it to the ingredients in the bowl. Mix everything well and rock & roll the dough until smooth.
4. Check the temperature. Set the dough aside to rest while performing other tasks. Perform additional rock & rolls, chafe the dough, place it in a bowl, cover, and refrigerate.

STEP 2: REFRIGERATING AND ROCK & ROLLING 

1. After a minimum of 24 hours (36 hours ideal), remove the dough from the fridge and the bowl. Measure the dough temperature.
2. Roll the dough into a roll, ensuring smoothness and tightness. Cover with rice flour and place it in an oiled tin or banneton.
3. Put the tin or banneton in a plastic bag and return it to the fridge.

STEP 3: BAKING

1. Preheat the oven for 11 minutes at 240°C / 464°F.
2. Take the risen dough out of the fridge and check readiness. Press the dough to determine if it needs more time or is ready for baking.
3. If using a banneton or bowl, turn the dough onto a baking tray. The dough should be soft and airy.
4. Decorate and score the dough. Place it in the hot oven.
5. The baking time depends on the dough and loaf size. Adjust the oven temperature halfway through the bake for even browning.
6. To judge if the bread is baked, check browning, crust crispness, and tap the bottom for a hollow sound. Place on a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.
• Ideally, the starter should look active and bubbly. You can additionally test it by dropping a small portion of it into some water. It should float.

TIP:

• If you want to make enough mix for three large loaves, just treble the quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.